15 Easy Summer Cupcakes Under 30 Minutes

As someone who loves baking but doesn’t always have the time to spend hours in the kitchen, I’m always on the lookout for quick, easy, and delicious cupcake recipes.

Summer is the perfect season for simple yet flavorful treats, and there’s nothing better than whipping up cupcakes in under 30 minutes. Whether you’re craving something fruity, light, or indulgent, these cupcakes can be prepared quickly and are sure to satisfy.

From tangy lemon to tropical coconut, here are 15 easy summer cupcake recipes that are perfect for when you need a quick sweet fix.

1. Lemonade Cupcakes

These cupcakes are packed with citrus flavor, just like a refreshing glass of lemonade. The tangy lemon base is complemented by a light and airy texture, making them the perfect treat for hot days.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 cup sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 2 large eggs
• ½ cup buttermilk
• 1 tsp vanilla extract
• Zest of 1 lemon
• ¼ cup freshly squeezed lemon juice

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. Beat the butter and sugar until light and fluffy. Add the eggs, one at a time.
4. Stir in the lemon zest and juice.
5. Alternate adding dry ingredients and buttermilk, mixing until just combined.
6. Fill cupcake liners 2/3 full and bake for 18-20 minutes.
7. Let cool and top with lemon glaze or frosting.

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2. Strawberry Shortcake Cupcakes

Inspired by the classic dessert, these cupcakes have a light, soft base with the sweetness of fresh strawberries. Topped with whipped cream, they’re the perfect bite-sized treat.

Ingredients:

• 1 ½ cups all-purpose flour
• ¾ cup sugar
• 1 ½ tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup milk
• 1 cup chopped fresh strawberries

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, mix flour, sugar, baking powder, and salt.
3. Cream the butter and sugar together until fluffy. Add eggs and vanilla, mixing well.
4. Gradually add the dry ingredients, alternating with the milk. Stir in chopped strawberries.
5. Spoon batter into cupcake liners, filling them 2/3 full.
6. Bake for 18 minutes or until a toothpick comes out clean.
7. Cool and top with whipped cream and more fresh strawberries.

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3. Coconut Lime Cupcakes

A tropical twist for a hot summer day, these cupcakes are infused with lime and coconut for a light, refreshing flavor. The creamy frosting adds a smooth touch to this zesty treat.

Ingredients:

• 1 ½ cups all-purpose flour
• ¾ cup sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 2 large eggs
• ½ cup coconut milk
• Zest of 1 lime
• 1 tbsp lime juice
• ¼ cup shredded coconut

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. Beat butter and sugar together until light and fluffy. Add eggs, one at a time.
4. Stir in lime zest, lime juice, and coconut milk.
5. Fold in shredded coconut, then spoon the batter into cupcake liners.
6. Bake for 18 minutes, or until a toothpick comes out clean.
7. Cool completely and frost with coconut buttercream.

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4. Watermelon Cupcakes

These cupcakes taste just like summer in a bite. With a light watermelon flavor and a burst of fresh fruit, they’re a fun and refreshing treat for any warm-weather occasion.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 cup sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 2 large eggs
• ½ cup watermelon puree
• ½ tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, mix flour, sugar, baking powder, baking soda, and salt.
3. Beat butter and sugar together until fluffy, then add eggs one at a time.
4. Stir in watermelon puree and vanilla extract.
5. Gradually add dry ingredients, mixing until smooth.
6. Spoon batter into cupcake liners and bake for 18-20 minutes.
7. Cool and top with a fresh slice of watermelon or watermelon frosting.

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5. Blueberry Muffin Cupcakes

These cupcakes combine the classic flavors of a blueberry muffin in a lighter, more fun form. The juicy blueberries paired with a hint of cinnamon make them a go-to for a quick summer dessert.

Ingredients:

• 1 ½ cups all-purpose flour
• ¾ cup sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ tsp cinnamon
• ½ cup unsalted butter, softened
• 2 large eggs
• ½ cup sour cream
• 1 cup fresh blueberries

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.
3. Beat butter and sugar together until fluffy. Add eggs, one at a time.
4. Stir in sour cream, then fold in blueberries.
5. Spoon batter into cupcake liners, filling them 2/3 full.
6. Bake for 18-20 minutes, or until a toothpick comes out clean.
7. Cool and top with a dusting of powdered sugar.

6. Peach Cobbler Cupcakes

These cupcakes are inspired by the classic peach cobbler dessert, featuring a moist peach base with a crumbly streusel topping. They offer a delicious blend of warm, fruity flavors perfect for summer.

Ingredients:

• 1 ½ cups all-purpose flour
• ¾ cup sugar
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 2 large eggs
• ½ cup milk
• 1 cup fresh peaches, chopped
• ¼ cup brown sugar
• ½ tsp cinnamon

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, mix flour, sugar, baking powder, and salt.
3. Beat butter and sugar together until light and fluffy. Add eggs one at a time.
4. Stir in milk and fold in chopped peaches.
5. Spoon batter into cupcake liners, filling them 2/3 full.
6. In a separate bowl, mix brown sugar and cinnamon, then sprinkle over the top of each cupcake.
7. Bake for 18-20 minutes. Let cool before serving.

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7. Chocolate Mint Cupcakes

These cupcakes have the perfect balance of rich chocolate flavor with a cool minty kick. A mint chocolate frosting on top adds even more refreshment for the summer.

Ingredients:

• 1 ½ cups all-purpose flour
• ¾ cup sugar
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 2 large eggs
• ½ cup milk
• ¼ cup cocoa powder
• ½ tsp mint extract

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, mix flour, sugar, baking powder, salt, and cocoa powder.
3. Beat butter and sugar until fluffy. Add eggs one at a time.
4. Stir in milk and mint extract, then gradually add the dry ingredients.
5. Spoon the batter into cupcake liners, filling them 2/3 full.
6. Bake for 18 minutes, or until a toothpick comes out clean.
7. Cool and top with mint chocolate buttercream.

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8. Tropical Pineapple Cupcakes

With a delightful combination of pineapple and coconut, these tropical cupcakes will instantly transport you to a beach paradise. They’re perfect for adding a bit of sunshine to your summer.

Ingredients:

• 1 ½ cups all-purpose flour
• ¾ cup sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 2 large eggs
• ½ cup pineapple juice
• ½ cup crushed pineapple, drained
• ¼ cup shredded coconut

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. Beat butter and sugar until fluffy, then add eggs one at a time.
4. Stir in pineapple juice, crushed pineapple, and coconut.
5. Gradually add the dry ingredients and mix until smooth.
6. Spoon the batter into cupcake liners, filling them 2/3 full.
7. Bake for 18-20 minutes. Cool completely and top with coconut frosting.

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9. Mango Coconut Cupcakes

These cupcakes are a tropical delight, featuring the sweet flavor of mango paired with creamy coconut. They are a refreshing treat, perfect for a hot summer day.

Ingredients:

• 1 ½ cups all-purpose flour
• ¾ cup sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 2 large eggs
• ½ cup coconut milk
• 1 cup mango puree

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. Beat butter and sugar together until light and fluffy. Add eggs one at a time.
4. Stir in coconut milk and mango puree.
5. Gradually add dry ingredients, mixing until smooth.
6. Spoon the batter into cupcake liners, filling them 2/3 full.
7. Bake for 18-20 minutes. Let cool before frosting with coconut cream.

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10. Orange Creamsicle Cupcakes

These cupcakes are a refreshing take on the classic creamsicle flavor. The combination of orange and vanilla makes them a light, creamy treat that’s perfect for a summer gathering.

Ingredients:

• 1 ½ cups all-purpose flour
• ¾ cup sugar
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 2 large eggs
• ½ cup orange juice
• Zest of 1 orange
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, mix flour, sugar, baking powder, and salt.
3. Beat butter and sugar until fluffy. Add eggs, one at a time.
4. Stir in orange juice, orange zest, and vanilla extract.
5. Gradually add dry ingredients, mixing until smooth.
6. Spoon the batter into cupcake liners, filling them 2/3 full.
7. Bake for 18 minutes, or until a toothpick comes out clean. Cool completely before frosting with vanilla buttercream.

11. Raspberry Lemon Cupcakes

A perfect blend of tart lemon and sweet raspberry, these cupcakes are light and refreshing. They are the ideal treat for a warm day when you need something fruity and flavorful.

Ingredients:

• 1 ½ cups all-purpose flour
• ¾ cup sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 2 large eggs
• ½ cup buttermilk
• Zest of 1 lemon
• ½ cup fresh raspberries, mashed

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. Beat butter and sugar until fluffy, then add eggs, one at a time.
4. Stir in buttermilk, lemon zest, and mashed raspberries.
5. Gradually add the dry ingredients and mix until smooth.
6. Spoon batter into cupcake liners, filling them 2/3 full.
7. Bake for 18 minutes or until a toothpick comes out clean. Cool and frost with lemon or raspberry buttercream.

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12. Cherry Almond Cupcakes

These cupcakes combine the sweet, tart flavor of cherries with the nutty richness of almond, making them a delightful treat. The addition of almond extract enhances the flavor and gives them a unique twist.

Ingredients:

• 1 ½ cups all-purpose flour
• ¾ cup sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 2 large eggs
• ½ cup sour cream
• 1 tsp almond extract
• ½ cup fresh cherries, chopped

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. Beat butter and sugar until fluffy, then add eggs, one at a time.
4. Stir in sour cream and almond extract, then fold in chopped cherries.
5. Spoon batter into cupcake liners, filling them 2/3 full.
6. Bake for 18 minutes, or until a toothpick comes out clean.
7. Cool before frosting with almond-flavored buttercream.

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13. Pineapple Coconut Cupcakes

These tropical cupcakes bring together the sweet taste of pineapple and the creamy flavor of coconut. They’re light, refreshing, and sure to bring a bit of sunshine to your day.

Ingredients:

• 1 ½ cups all-purpose flour
• ¾ cup sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 2 large eggs
• ½ cup coconut milk
• 1 cup crushed pineapple, drained
• ¼ cup shredded coconut

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. Beat butter and sugar together until light and fluffy. Add eggs, one at a time.
4. Stir in coconut milk, crushed pineapple, and shredded coconut.
5. Gradually add the dry ingredients and mix until smooth.
6. Spoon the batter into cupcake liners, filling them 2/3 full.
7. Bake for 18-20 minutes. Let cool completely before topping with coconut cream frosting.

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14. Blackberry Mojito Cupcakes

Inspired by the refreshing mojito cocktail, these cupcakes are packed with mint and blackberry flavor. They’re a great way to enjoy a unique twist on a classic flavor combination.

Ingredients:

• 1 ½ cups all-purpose flour
• ¾ cup sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 2 large eggs
• ½ cup buttermilk
• ¼ cup fresh mint, chopped
• ½ cup fresh blackberries, mashed

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. Beat butter and sugar together until light and fluffy. Add eggs, one at a time.
4. Stir in buttermilk, chopped mint, and mashed blackberries.
5. Gradually add the dry ingredients, mixing until smooth.
6. Spoon batter into cupcake liners, filling them 2/3 full.
7. Bake for 18 minutes, or until a toothpick comes out clean. Cool and top with mint-lime frosting.

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15. Lemon Poppy Seed Cupcakes

These cupcakes are a citrus lover’s dream! The zesty lemon combined with the slight crunch of poppy seeds creates a light, refreshing treat that’s perfect for summer.

Ingredients:

• 1 ½ cups all-purpose flour
• ¾ cup sugar
• 1 tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 2 large eggs
• ½ cup milk
• Zest of 1 lemon
• 1 tbsp poppy seeds

Instructions:

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. Beat butter and sugar together until fluffy, then add eggs one at a time.
4. Stir in milk, lemon zest, and poppy seeds.
5. Gradually add the dry ingredients, mixing until smooth.
6. Spoon the batter into cupcake liners, filling them 2/3 full.
7. Bake for 18 minutes, or until a toothpick comes out clean. Cool before frosting with lemon buttercream.